This dish contains the following allergens: Eggs, Milk/Dairy, Tree Nuts
Cooking mode
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120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Utensils
Step 1
Butter a 20cm cake tin, and line the base with baking parchment.
Step 2
Place butter and chocolate into the pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP and heat until chocolate and butter have melted.
Step 3
In a separate bowl mix eggs, sugar and vanilla together then mix into butter chocolate mix. Stir flour, cocoa powder and walnuts into the mix, and pour brownie mixture into the lined cake tin.
Step 4
Place reversible rack in the low position into the pot. Select BAKE/ROAST, set temperature to 170°C and set time to 15 minutes. Select START/STOP. Allow to heat for 2 minutes.
Step 5
Carefully place cake tin onto the reversible rack and close crisping lid.
Step 6
Check cake after 10 minutes, if it seems to be browning too much place some foil on top.
Step 7
When cooking is complete, place foil tightly over the cake tin. Select AIR FRY, set temperature to 170°C and set time to 45 minutes. Select START/STOP.
Step 8
Test brownies with a skewer after 35 minutes, a skewer should come out with some moist crumbs when cooked.
Step 9
Allow brownies to cool a bit before serving. Serve warm with vanilla ice cream.
Butter a 20cm cake tin, and line the base with baking parchment.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 2 of 9
Place butter and chocolate into the pot. Select SEAR/SAUTÉ and set to MD. Select START/STOP and heat until chocolate and butter have melted.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 3 of 9
In a separate bowl mix eggs, sugar and vanilla together then mix into butter chocolate mix. Stir flour, cocoa powder and walnuts into the mix, and pour brownie mixture into the lined cake tin.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 4 of 9
Place reversible rack in the low position into the pot. Select BAKE/ROAST, set temperature to 170°C and set time to 15 minutes. Select START/STOP. Allow to heat for 2 minutes.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 5 of 9
Carefully place cake tin onto the reversible rack and close crisping lid.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 6 of 9
Check cake after 10 minutes, if it seems to be browning too much place some foil on top.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 7 of 9
When cooking is complete, place foil tightly over the cake tin. Select AIR FRY, set temperature to 170°C and set time to 45 minutes. Select START/STOP.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 8 of 9
Test brownies with a skewer after 35 minutes, a skewer should come out with some moist crumbs when cooked.
120g
butter, chopped
100g
dark chocolate, chopped
250g
caster sugar
2
eggs
1 tsp
vanilla extract
85g
flour
1 tsp
flaky sea salt
100g
walnuts, chopped
4.2oz
butter, chopped
3.5oz
dark chocolate, chopped
8.75oz
caster sugar
2
eggs
1 tsp
vanilla extract
2.98oz
flour
1 tsp
flaky sea salt
3.5oz
walnuts, chopped
Step 9 of 9
Allow brownies to cool a bit before serving. Serve warm with vanilla ice cream.
